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Charred halloumi souvlaki skewers with peppers and onion arranged on a wooden board with lemon wedges and parsley

Grilled Halloumi Souvlaki Skewers with Lemon Herbs

Cubes of halloumi and vegetables marinate in lemon, garlic, and oregano, then grill on skewers until golden and charred at the edges.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 390
Ingredients Method Notes

Ingredients
  

Lemon Herb Marinade
  • 45 ml olive oil (3 tbsp); extra virgin, plus more for brushing the pan
  • 60 ml lemon juice (about 2 lemons); fresh squeezed
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp salt halloumi is salty, so go light here
Skewers
  • 400 g halloumi cut into 2.5 cm cubes
  • 1 red bell pepper large; cut into 2.5 cm chunks
  • 1 yellow bell pepper large; cut into 2.5 cm chunks
  • 1 red onion medium; cut into 2.5 cm chunks
  • 12 cherry tomatoes
  • 2 tbsp fresh parsley chopped, for finishing
  • 1 lemon wedges lemon, cut into wedges; for serving

Method
 

Marinate
  1. If using wooden skewers, soak them in water for 30 minutes so they don't burn on the grill.
  2. Whisk the olive oil, lemon juice, lemon zest, garlic, oregano, black pepper, and salt in a mixing bowl.
  3. Cut the halloumi into 2.5 cm cubes and the peppers and red onion into chunks about the same size.
  4. Add the halloumi, peppers, and onion to the bowl and toss gently to coat. Cover and marinate in the fridge for 30 minutes. Don't go longer, or the lemon juice will start to soften the cheese too much.
  5. Thread the halloumi, pepper, onion, and cherry tomatoes onto the skewers, alternating as you go.
Grill
  1. Heat a 30 cm / 12-inch grill pan over medium-high heat and brush lightly with olive oil.
  2. Grill the skewers in two batches of 4, leaving space between them so they char instead of steam.
  3. Cook for 2 to 3 minutes per side, turning with tongs, until the halloumi is golden with grill marks and the vegetables are charred at the edges, 8 to 10 minutes total per batch.
  4. Transfer the skewers to a platter, squeeze fresh lemon over the top, and sprinkle with chopped parsley.
  5. Serve warm with extra lemon wedges on the side.

Notes

  • Soak wooden skewers for 30 minutes so they don't burn on the grill.
  • Marinate halloumi no longer than 30 minutes to keep its texture firm.
  • Don't crowd the grill pan, leave space between skewers so they char instead of steam.
  • Pat halloumi dry before threading so it browns instead of steaming.